Skip to content
Main course · Mexican

Vegan Enchiladas Verdes with Mushrooms

40 min Serves 4 ~260 kcal/serving ~£6.00 (£1.50/serving) Dairy-freeGluten-freeKid-friendlyVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

Add to my meal plan How meal planning works

Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.

Ingredients

  • 8 corn tortillas
  • 400 g chestnut mushrooms, sliced
  • 400 g tinned tomatillos
  • 1 fresh green chillies
  • 1 onion
  • 2 garlic cloves
  • 2 tbsp sunflower oil, for frying

Nutrition (per serving)

Calories
260 kcal
Protein
7.4 g
Carbohydrate
33.6 g
of which sugars
7.4 g
Fat
9.4 g
of which saturates
1.1 g
Fibre
6.8 g
Salt
0.71 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Fry the chestnut mushrooms in the sunflower oil for 8 minutes until golden and any liquid has evaporated.

  2. 2

    Blend the tinned tomatillos with the fresh green chillies, onion and garlic cloves, then simmer in a pan for 8 minutes.

  3. 3

    Warm the corn tortillas and dip each in the green sauce to soften.

  4. 4

    Fill each tortilla with the mushrooms, roll up and place in an ovenproof dish.

  5. 5

    Spoon over the remaining sauce and bake at 200C (180C fan, gas 6) for 12 minutes before serving.

Equal House

Plan your meals — and share the cooking

Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.

Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.